Chickpea and Grilled Scallion Salad

1. 1

   Light a grill or preheat a grill pan.

2. 2

   In a small saucepan, bring the sherry to a boil.

3. 3

   Reduce the heat to moderate and simmer until syrupy, about 5 minutes.

4. 4

   Brush the scallions with olive oil and season with salt and pepper.

5. 5

   Grill the scallions over a hot fire until nicely charred, about 3 minutes.

6. 6

   Let cool slightly, then cut the scallions on the bias into 1/2-inch lengths.

7. 7

   In a large bowl, combine the 1/4 cup of olive oil with the garlic and lemon juice and season with salt and pepper.

8. 8

   Add the chickpeas, chopped parsley and grilled scallions and toss.

9. 9

   Season with salt and pepper and drizzle with the sherry syrup.

10. 10

    Serve the salad at room temperature or lightly chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.